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Search results for "haddock":


From Alte Kochrezepte aus dem bayrischen

(Germany, ~1500 - V. Bach, trans.)

(none found)


From Ancient Cookery [Arundel 334]

(England, 1425)

Tart for Lenton

Gyngawtre

On fyssh-day at the firste cours

Mortrewes of sysshe

Charlet contrefetid of fyssh


From An Anonymous Tuscan Cookery Book

(Italy, ~1400 - Ariane Helou, trans.)

(none found)


From An Anonymous Andalusian Cookbook

(Andalusia, 13th c. - Charles Perry, trans.)

(none found)


From A Book of Cookrye

(England, 1591)

To make a Fricase of a good Haddock or Whiting.


From Ein Buch von guter spise

(Germany, ca. 1345 - Alia Atlas, trans.)

(none found)


From Recipes from John Crophill's Commonplace Book

(England, 1485)

(none found)


From Delights for Ladies

(England, 1609)

(none found)


From MS Douce 257

(England, 1381)

(none found)


From Du fait de cuisine

(France, 1420 - Elizabeth Cook, trans.)

(none found)


From Een notabel boecxken van cokeryen

(Netherlands, ca. 1510 - C. van Tets, trans.)

To Boil All Kinds of Salt Fish


From Enseignements qui enseingnent a apareillier toutes manieres de viandes

(France, ca. 1300 - D. Myers, trans.)

(none found)


From Forme of Cury

(England, 1390)

Gyngawdry

MORTREWS OF FYSSH

TART DE BRYMLENT

CHEWETES ON FYSSH DAY


From Fourme of Curye [Rylands MS 7]

(England, 1390)

.lxlij. Gynggaudy.

.Cxxiij. Mortrews of fysch.

.Clxv. Tart de brymlent.


From Gentyll manly Cokere (MS Pepys 1047)

(England, ca. 1500)

To make mortrose of Fyshe


From The Good Housewife's Jewell

(England, 1596)

(none found)


From Das Kochbuch des Meisters Eberhard

(Germany, 15th century - V. Bach, trans.)

(none found)


From Koge Bog

(Denmark, 1616 - Martin Forest, trans.)

(none found)


From Das Kuchbuch der Sabina Welserin

(Germany, 16th century - V. Armstrong, trans.)

(none found)


From Liber cure cocorum [Sloane MS 1986]

(England, 1430)

Chewetes on fysshe day


From Libre del Coch

(Spain, 1520 - Robin Carroll-Mann, trans.)

(none found)


From Due Libri di Cucina - Libro B

(Italy, 15th c. - Rebecca Friedman, trans.)

(none found)


From Libro di cucina / Libro per cuoco

(Italy, 14th/15th c. - Louise Smithson, trans.)

(none found)


From Le Menagier de Paris

(France, 1393 - Janet Hinson, trans.)

HADDOCK is prepared like red mullet


From The Neapolitan recipe collection

(Italy, 15th c - T. Scully, trans.)

(none found)


From A NEVV BOOKE of Cookerie

(England, 1615)

(none found)


From A Noble Boke off Cookry

(England, 1468)

To mak mortins of ffische

Haddok in covy

To dight codlinge or haddock

Haddok in cevy


From Ouverture de Cuisine

(France, 1604 - Daniel Myers, trans.)

(none found)


From A Proper newe Booke of Cokerye

(England, mid-16th c.)

(none found)


From Le Recueil de Riom

(France, 15th century)

(none found)


From MS Royal 12.C.xii

(England/France, 1340 - D. Myers, trans.)

(none found)


From The Second part of the good Hus-wiues Iewell

(England, 1597)

(none found)


From Thomas Awkbarow's Recipes (MS Harley 5401)

(England, 15th century)
[based on a concordance]

(none found)


From The Prince of Transylvania's Court Cookbook

(Hungary, 16th c.)

(none found)


From The Treasurie of commodious Conceits

(England, 1573 - J. Holloway, transcr.)

(none found)


From A Treatise of Portuguese Cuisine from the 15th Century

(Portugal, 15th c. - Fernanda Gomes, trans.)

(none found)


From Two Fifteenth-Century Cookery-Books

(England, 1430)

xxj - Blandissorye

xxvj - Coleys

lij - Gyngaudre

lx - Trype of Turbut or of Codelynge

vj - Tartes of Fyssche

xiij - Vn Vyaunde furnez san3 nom de chare

Blaunde sorre

Gyngautrey

Haddok or codlyng

Tripe de Turbut

Haddoke in Cyuee

Blaumanger of fissh


From Le Viandier de Taillevent

(France, ca. 1380 - James Prescott, trans.)

Codling and haddock


From Recipes from the Wagstaff Miscellany

(England, 1460)

Bonse desire

Blaunche de sorre

Blaw maungere

Blaunch Doucet

Moretruys of wresch fysch

Blaunch mortruys of fisch

Dyvers desire

Haddok yn Cyve

Coddlyng Leng Haddoke & Hake


From Wel ende edelike spijse

(Dutch, late 15th c. - Christianne Muusers, trans.)

Apple sauce in Lent





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